Check out the video slideshow below for a quick look at some of the food our chefs have done for our fraternity & sorority customers this past September 2015. The food we are serving in our Greek houses is not what one would typically expect in a fraternity or sorority, We strive to find the right balance between food that is familiar but done with a twist.

Did you know that September is National Chicken Month? This well loved poultry is a staple in most kitchens and to celebrate some of our Chefs will take this classic favorite and prepare it with a twist.

The pretzel crust used for the breading offers additional flavor and a salty crunch to these chicken fingers that are sure to please in both sororities and fraternities. Serve these with a variety of dipping sauces such as chipotle ranch, horseradish honey mustard, or even jalapeno BBQ for an extra bite!

What fraternity or what sorority wouldn’t love this familiar food with a twist?

It’s back-to-school season and with it kicks off all things Fall...cooler weather, changing leaves, football games, and everything PUMPKIN! You’ve heard of pumpkin spice lattes, enjoyed pumpkin pie at Thanksgiving, and likely carve one every Halloween, however we take this Fall staple and create a rich, satisfying soup that’s sure to warm the soul.

Some of our Chefs use fresh pumpkins to create this decadently creamy soup for sororities and fraternities every fall and it quickly becomes a menu favorite! If you don’t have fresh pumpkins on hand, canned pumpkin will work as a substitute. Or try butternut squash for a different flavor palate altogether!

Missed out on your state or county fair this summer and craving a hot and crispy corn dog? Americans are expected to consume 7 million (yes, million!) hot dogs between Memorial Day and Labor Day, with corn dogs being the favorite among young adults. This fun, healthy, delicious treat is an American classic and sure to please students, house moms, pledges, and is a great item to put out during Rush. What fraternity or sorority gets to experience homemade corndogs!!!

It comes as no surprise then, the homemade versions that our Chefs can whip together are a fun menu item that fraternities and sororities nationwide have come to love. Our Chefs are serving these up with all the favorite toppings including a few unique homemade dipping sauces, such as spicy fresh green onion, blueberry honey-mustard, or maple Sriracha BBQ.

It’s hot, really hot. In the midst of high summer temperatures it can be challenging to find a dessert that is both refreshing and satisfies the sweet tooth.

This Strawberry Mousse is a bright and simple dessert that is sure to impress! The fresh strawberries offer a natural and full fruity flavor, while the cream cheese provides an extra punch by being both tangy and smooth.

With increased interest for fresher foods, sorority & fraternity members nationwide are expecting reasonably healthy treats such as this.

It's Chef Michael Summers turn to run the show as Chef at The Revolving Door Restaurant in Newport, Rhode Island and yes...I said turn.

For those of you like myself who have never heard of this interestingly refreshing concept, owners Chef Albert and his wife Sarah opened The Revolving Door Restaurant with the idea of inviting new chefs and rotating them out every two weeks to a month to cook for the restaurants guests'--in other words people are most likely to never eat the same dish twice.

This concept allows the restaurant to rotate menus and to consistently offer new sorts of culinary cuisines and ideas translated through the hands and experiences of each unique chef.

We are happy and proud that College Chefs very own Chef Michael Summers has the chance to be apart of this new and enticing theme, in addition to establishing his brand and gaining exposure.

Chef Kimber Reese has been keeping herself busy, from working as a Sous Chef for the brothers of Sigma Chi at the University of Missouri, to writing her own cookbook. Kimber's book, Happy Food Cookbook highlights the importance of eating healthy and sheds a light on the benefits of cooking without using processed sugars, gluten, soy, corn and other processed foods.

Read below for a short overview along with links to Kimber's media pages and purchasing info.

After consulting with College Chefs’ owner, Chef Kevin Gadus, supervisor Chef David Craig came up with his own protein pancakes which offer a richer source of fat that holds in micronutrients to your cells. Chef Craig utilized various organic & wholesome ingredients, supplemented byIn.Power Organic Whey Protein&Skinny Fatsourced from our friends and the experts at Calton Nutrition.

The sisters of #AlphaDeltaPi at the #UniversityOfIllinois may never go out to eat ever again (may be exaggerating just a little) as long as Chef Arnaldo and his fine team of creative minds are in the kitchen working up fine-dining-quality food for the lucky women of the chapter.

What's all the hype about? How about homemade sushi prepared by a skilled trade artisan or Fresh baked breads served almost daily, or how about tender pork loin smothered in exotic spices and herbs. Is your mouth watering yet?